5-Minute Herb and Garlic Dip with Greek Yogurt

The best part about this creamy, tangy herb and garlic dip? It seriously takes just 5 minutes to throw together. With Greek yogurt, fresh lemon juice, garlic, and a smattering of herbs, it’s the kind of dip that gets better over time. And it goes with everything from crunchy crudités to salty potato chips. Yes please and thank you.

I totally forgot that Daylight Savings was happening this past weekend which was a nice surprise but also, I was woefully unprepared for the sleep deprivation. One hour, really? I’m getting overly sensitive as I age. Or maybe it’s because Bertie the greyhound and Mabel the cat didn’t get the memo and woke me up at 6am for breakfast?

Either way, I’m stoked that the sun is staying out later because that means afternoon lake days and warmer weather. And even though I’m sad to say goodbye to rich and cozy appetizers, you know I’m here for a 5-minute appetizer like this soppressata pesto crostini or my lemony marinated mozzarella balls.

So to welcome spring, I’m kicking things off with this yogurt spread! It’s inspired by a garlicky chive sauce I started making when I was in culinary school. But we’re keeping things a little fresher with yogurt, lots of herbs, and lemon juice. It kind of tastes like ranch but a little more grown up. Creamy, rich, and it has a nice pop of garlicky flavor.

I like to add this dip to a veggie platter or serve it with potato chips. But it would also taste great with these parmesan cheese puff pastry twists. Or spread it on a sandwich. So good!

Use a good Greek yogurt

I’ve made this dip with a few types of yogurt, but plain whole milk Greek yogurt is by far the best. 2% or nonfat varieties are just too tangy. I would also splurge on a high quality yogurt because it makes this dip so much creamier. I like Fage best! You’ll also need dried dill, chives, parsley, garlic powder, onion powder, Dijon mustard, fresh lemon juice, Morton’s Kosher salt, and black pepper.

If you want a richer dip, feel free to replace some of the yogurt with full-fat sour cream, mayonnaise, or a mix of the two.

Other variations to try

Pretty much any herb will work in this recipe, so feel free to use some of your favorites. Try adding tarragon, thyme, cilantro, or basil. You can also use fresh herbs or a mix of fresh and dried if you have them on hand. Just chop them up very finely. And if you want a spicier dip, try adding a shake or two of cayenne pepper or hot sauce!

Mix up the dip

This dip is very garlicky, so feel free to use less garlic powder if you like. It’s super easy to adjust based on your tastes!

Let the flavors meld

To be honest, this dip tastes a little flat right after you mix it up. It needs time in the fridge for all of the flavors to meld and get to know each other. Obviously, it’s edible if you want to eat it right away, but the wait time is so worth it. Make sure you chill the dip for at least 2 hours, but preferably overnight for the best flavor!

Dipper ideas

There’s truly no point in making a dip if you don’t have things to dunk! I usually make this yogurt dip for veggies, but it’s amazing with all kinds of dippers. I also like using it as a sandwich spread, dressing, or spooned over grain bowls.

• Veggies – carrots, cucumbers, peppers, broccoli, cherry tomatoes, sugar snap peas, celery, radishes, baby corn, asparagus spears, endive, basically anything that tastes good raw.
• Crackers & chips – I like crinkled potato chips best but pita chips, corn chips, or any kind of crunchy cracker would be delicious too.
• Bread – toasted sourdough, chunks of crusty bread, or homemade crostini.
• Other sides – try Marcona almonds, Castelvetrano olives, or slices of cheese like sharp white cheddar or parmesan!

Refrigerating leftovers

Any leftover dip can be refrigerated for up to 1 week. Just scoop it into an airtight container first! It’s also an amazing make-ahead option since the dip needs to sit for at least 2 hours. I usually make it the night before a party so it’s ready to go.

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

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